Linguine with Clam Sauce

4 servings, 1 cup pasta, ½ cup sauce 8 points plus

Linguine with Clam Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tbsp. olive oil

  • 1

    cup chopped Vidalia or other sweet onion

  • 4

    garlic cloves, minced

  • 2

    cups chopped seeded plum tomato

  • 1

    tbsp. chopped fresh parsley

  • 2

    tbsp. water

  • ¼

    tsp ground black pepper

  • 36

    Littleneck clams

  • tsp. salt

  • 4

    cups hot cooked linguine (about 8 ounces uncooked pasta)

Directions

1-Heat olive oil in a medium nonstick skillet over medium-high heat. Add onion and garlic, saute 2 minutes. Add tomato, parsley and black pepper; cook 3 minutes, set aside. 2-Add water and clams to a large Dutch oven over medium-high heat; cover & cook 4 minutes or until shells open. Remove clams from pan, reserve 3/4 cup cooking liquid. Discard any unopened shells.Cool clams, remove meat from shells. 3-Place cooking liquid in pan over medium-high heat until reduced to 1/2 cup (about 5 minutes). Add clams, cooking liquid and salt to tomato mixture. Serve clam sauce over pasta.


Nutrition

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